Grilled Peaches with Chilled Sabayon

Grilled Peaches with Chilled Sabayon
Photo: James Baigrie

Sabayon is the French term for zabaglione, a frothy Italian concoction that can be served warm as a sauce or chilled as a creamy dessert on its own. We added a bit of peach-flavored liqueur to enhance the flavor of the fruit, but the sabayon is just as delicious without.


  • 5 large egg yolks

  • cup plus 1 tablespoon sugar

  • cup Champagne or sparkling wine

  • 2 tablespoons peach liqueur (optional)

  • ¾ cup heavy cream, chilled

  • 2 peaches, halved and pitted

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons light-brown sugar


  1. Heat grill or grill pan. Prepare an ice bath; set aside. Make the sabayon: Combine yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until mixture is very thick and has expanded in volume, about 7 minutes. Place bowl in ice bath; let cool completely.

  2. Place cream in a large bowl, and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap, and place in refrigerator at least 20 minutes.

  3. Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is caramelized, 6 to 7 minutes. Divide sabayon among four dishes, and top each with a peach half. Serve.

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